Freshly squeezed whey beverage as well as preparation method and product thereof

Abstract

85.0% to 95.0% of whey; 4.0%-12.0% of a sweet substance; 0.3%-0.8% of a composite stabilizer; 0.01%-0.2% of an acidity regulator; 0.01%-0.1% of a color retention agent; 0.01%-0.1% of edible essence; and the balance of water. The invention relates to the technical field of dairy product processing, in particular to a freshly squeezed whey beverage as well as a preparation method and a product thereof, and the freshly squeezed whey beverage comprises the following raw materials in percentage by mass: freshly squeezed and microcrystalline cellulose; the invention also provides a preparation method of the freshly squeezed whey beverage and the freshly squeezed whey beverage product, the freshly squeezed whey in Greek yogurt production is subjected to standardization treatment, a scientifically compounded stable system and a color protection system are combined, and a specific light-resistant process and light-resistant packaging are matched, so that the freshly squeezed whey beverage is obtained. The whey beverage product which is smooth in taste, pleasant in flavor, high in stability, lasting in color and luster and long in shelf life is successfully prepared.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, and in particular to a freshly squeezed whey beverage, its preparation method, and the product thereof. Background Technology

[0002] With the increasing popularity of healthy eating concepts, Greek yogurt has become widely popular due to its high protein, low fat, and rich taste. However, the production of Greek yogurt generates a large amount of byproduct—whey. Traditionally, this "freshly squeezed whey" is either directly discharged or used as low-value animal feed due to its bland taste, poor flavor, and susceptibility to spoilage, resulting in a serious waste of high-quality milk protein resources and environmental pressure.

[0003] While there have been attempts to prepare whey into beverages in existing technologies, these typically face the following technical bottlenecks: 1. Poor stability: Whey protein is prone to denaturation and precipitation during heat treatment and storage, which can lead to product stratification and affect sensory quality and shelf life.

[0004] 2. The flavor is monotonous and not easily accepted: whey itself has a special "whey flavor", which is not easily accepted when consumed directly.

[0005] 3. Short shelf life: Untreated whey is rich in nutrients and is an excellent culture medium for microbial growth. Conventional pasteurization makes it difficult to achieve a long shelf life.

[0006] 4. Unstable Color: Freshly squeezed whey contains photosensitive substances such as natural riboflavin (vitamin B2), which are highly susceptible to photo-oxidative degradation during storage, especially when exposed to light. This causes the product's color to irreversibly fade from its characteristic pale yellow to grayish-white. This not only severely affects the product's appearance and consumer experience but may also lead to nutrient loss and potential undesirable flavors, becoming a key technical obstacle restricting its circulation as a long-shelf-life product.

[0007] Therefore, developing a product and method that can effectively utilize freshly squeezed whey while solving a series of problems such as its taste, stability, shelf life, and color stability has significant economic value and innovative significance. Summary of the Invention

[0008] In view of the shortcomings of the prior art described above, the purpose of this invention is to provide a freshly squeezed whey beverage, its preparation method and product, to solve the problems of taste, stability, shelf life and color stability existing in the prior art.

[0009] To achieve the above and other related objectives, the present invention provides a freshly squeezed whey beverage, comprising the following ingredients by weight percentage: Freshly squeezed whey 85.0% - 95.0%; sweeteners 4.0% - 12.0%; compound stabilizers 0.3% - 0.8%; acidity regulators 0.01% - 0.2%; color retainers 0.01% - 0.1%; edible flavorings 0.01% - 0.1%; the remainder is water; the compound stabilizers include gellan gum, high-ester pectin and microcrystalline cellulose.

[0010] The present invention also provides a method for preparing the freshly squeezed whey beverage as described above, comprising the following steps: S1. Filter and cool the freshly squeezed whey; S2. After dry mixing the composite stabilizer, color retention agent and some sweetener, dissolve them in warm water to make a glue solution. S3. Under light-proof or soft light conditions, mix and bring to a constant volume the whey cooled in step S1, the remaining sweetener, the acidity regulator, the edible flavoring, and the gel obtained in step S2 to obtain a formulation. S4. Preheat and homogenize the mixture, then perform ultra-high temperature instantaneous sterilization, and after cooling, use light-blocking packaging materials for aseptic filling to obtain freshly squeezed whey beverage.

[0011] The present invention also provides a freshly squeezed whey beverage product, including light-blocking packaging and the freshly squeezed whey beverage as described above contained therein.

[0012] As described above, the freshly squeezed whey beverage, its preparation method, and the product of the present invention have the following beneficial effects: (1) This invention standardizes the processing of freshly squeezed whey in Greek yogurt production, combines a scientifically compounded stable system and color protection system, and uses a specific light-blocking process and light-blocking packaging to successfully prepare a whey beverage product with a smooth taste, pleasant flavor, high stability, long-lasting color and long shelf life.

[0013] (2) This invention takes the high-value utilization of resources as its starting point and, through an original formula and process, successfully transforms freshly squeezed whey, a byproduct of Greek yogurt production, into a high-value health beverage. This solution not only fundamentally solves the problems of sedimentation and stratification during storage through a unique composite stabilizer system, ensuring excellent physical stability, but also innovatively adopts a triple synergistic technology of "internal color retention agent, external light-protective packaging, and light-blocking throughout the process," completely overcoming the industry problem of whey beverages easily fading under light, achieving the original color throughout the shelf life. Based on this, the product achieves a refreshing and pleasant flavor through scientific optimization of the sweet-sour ratio and flavor modification. Combining ultra-high temperature instantaneous sterilization (UHT) and aseptic filling technology, and matching it with high light-blocking packaging, the product ultimately achieves a shelf life of 9-12 months under non-refrigerated conditions, with stable quality across all aspects. Most importantly, the entire process ensures commercial sterility and stable appearance while preserving the natural active nutrients in whey to the greatest extent, achieving a high-quality presentation in all aspects from flavor and appearance to nutrition. Detailed Implementation

[0014] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0015] Furthermore, it should be understood that one or more method steps mentioned in this invention do not preclude the existence of other method steps before or after the combined steps, or the insertion of other method steps between these expressly mentioned steps, unless otherwise stated.

[0016] Before further describing specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for describing specific embodiments and not for limiting the scope of protection of the present invention; in the specification and claims of the present invention, unless otherwise expressly stated in the text, the singular forms "a", "an" and "this" include the plural forms.

[0017] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. In addition to the specific methods, apparatus, and materials used in the embodiments, based on the knowledge of the prior art possessed by one of ordinary skill in the art and the description of this invention, any prior art methods, apparatus, and materials similar to or equivalent to those described, apparatus, and materials in the embodiments of this invention may be used to implement the present invention.

[0018] The first aspect of this invention provides a freshly squeezed whey beverage, comprising, by weight percentage, the following ingredients: Freshly squeezed whey 85.0% - 95.0%; sweeteners 4.0% - 12.0%; compound stabilizers 0.3% - 0.8%; acidity regulators 0.01% - 0.2%; color retainers 0.01% - 0.1%; edible flavorings 0.01% - 0.1%; the remainder is water; the compound stabilizers include gellan gum, high-ester pectin and microcrystalline cellulose.

[0019] In some embodiments of the present invention, the freshly squeezed whey is 85.0%-95.0%, for example, 85-86%, 86-88%, 88-90%, 90-92%, 92-94%, or 94-95%. The freshly squeezed whey is the original whey liquid obtained by centrifugation or membrane filtration during the preparation of Greek yogurt, with a dry matter content of 5.5%-6.5%, 5.5%-5.7%, 5.7%-5.9%, 5.9%-6.1%, 6.1%-6.3%, or 6.3%-6.5%, and a pH value of 4.3-4.6, 4.3-4.4, 4.4-4.5, or 4.5-4.6.

[0020] In some embodiments of the present invention, the sweetener is 4.0% - 12.0%. For example, it is 4.0% - 6.0%, 6.0% - 8.0%, 8.0% - 10.0%, or 10.0% - 12.0%.

[0021] In some embodiments of the present invention, the composite stabilizer is 0.3% - 0.5%, 0.5% - 0.7%, or 0.7% - 0.8%. The weight ratio of gellan gum, high-ester pectin, and microcrystalline cellulose in the composite stabilizer is (1-2):(1-2):(0.5-1). For example, it is (1-1.2):(1-2):(0.5-1), (1.2-1.4):(1-2):(0.5-1), (1.4-1.6):(1-2):(0.5-1), (1.6-1.8):(1-2):(0.5-1), (1.8-2):(1-2):(0.5-1), (1-2):(1-1.2):(0.5-1), (1-2):(1-2):(0.5-1). .2-1.4):(0.5-1), (1-2):(1.4-1.6):(0.5-1), (1-2):(1.6-1.8):(0.5-1), (1-2):(1.8-2):(0.5-1), (1-2):(1-2):(0.5-1.7), (1-2):(1-2):(0.7-0.9) or (1-2):(1-2):(0.9-1). This specific combination effectively suspends whey protein particles, prevents sedimentation and stratification, and gives the product a refreshing texture and good adhesion to the container.

[0022] In some embodiments of the present invention, the acidity regulator is 0.01% - 0.2%. For example, it is 0.01% - 0.02%, 0.02% - 0.04%, 0.04% - 0.06%, 0.06% - 0.08%, 0.08% - 0.1%, 0.1% - 0.12%, 0.12% - 0.14%, 0.14% - 0.16%, 0.16% - 0.18%, or 0.18% - 0.2%.

[0023] In some embodiments of the present invention, the color-retaining agent is 0.01% - 0.1%, for example, 0.01% - 0.02%, 0.02% - 0.04%, 0.04% - 0.06%, 0.06% - 0.08%, or 0.08% - 0.1%. The color-retaining agent includes antioxidants and / or natural colorants.

[0024] In a preferred embodiment of the present invention, the antioxidant is selected from at least one of sodium D-isoascorbate, vitamin C, and vitamin E, and its addition amount is 0.01%-0.05% of the total weight, for example, 0.01%-0.02%, 0.02%-0.04%, or 0.04%-0.05%. The addition amount is determined by ensuring that the final product exhibits a stable pale yellow to light orange color. The antioxidant slows down the photo-oxidation of riboflavin, while the natural colorant provides visual compensation for fading; the two work synergistically.

[0025] In a preferred embodiment of the present invention, the natural colorant is selected from at least one of β-carotene and curcumin.

[0026] In some embodiments of the present invention, the edible flavoring is 0.01% - 0.1%. For example, it is 0.01% - 0.02%, 0.02% - 0.04%, 0.04% - 0.06%, 0.06% - 0.08%, or 0.08% - 0.1%.

[0027] In some embodiments of the present invention, the sweetener is selected from at least one of white sugar, xylitol, sucralose, and steviol glycosides.

[0028] In some embodiments of the present invention, the acidity regulator is selected from at least one of citric acid and lactic acid.

[0029] A second aspect of the present invention provides a method for preparing the freshly squeezed whey beverage as described above, comprising the following steps: S1. Filter and cool the freshly squeezed whey; S2. After dry mixing the composite stabilizer, color retention agent and some sweetener, dissolve them in warm water to make a glue solution. S3. Under light-proof or soft light conditions, mix and bring to a constant volume the whey cooled in step S1, the remaining sweetener, the acidity regulator, the edible flavoring, and the gel obtained in step S2 to obtain a formulation. S4. Preheat and homogenize the mixture, then perform ultra-high temperature instantaneous sterilization, and after cooling, use light-blocking packaging materials for aseptic filling to obtain freshly squeezed whey beverage.

[0030] In some embodiments of the present invention, the sieve particle size for filtration in step S1 is 80-100 mesh. For example, it is 80-85 mesh, 85-90 mesh, 90-95 mesh, or 95-100 mesh. Filtration can remove any small amount of curd particles that may be present.

[0031] In some embodiments of the present invention, the cooling in step S1 is cooling to 4-8°C. For example, 4-6°C or 6-8°C.

[0032] In some embodiments of the present invention, the temperature of the warm water in step S2 is 50-60°C. For example, it is 50-52°C, 52-54°C, 54-56°C, 56-58°C, or 58-60°C.

[0033] In some embodiments of the present invention, the dry mixing in step S2 is performed under high-speed shearing. The rotational speed of the high-speed shearing is 2500~3000 rpm, for example, 2500~2600 rpm, 2600~2700 rpm, 2700~2800 rpm, 2800~2900 rpm, or 2900~3000 rpm. The shearing time is 5-10 min, for example, 5-6 min, 6-7 min, 7-8 min, 8-9 min, or 9-10 min. A homogeneous adhesive solution is formed.

[0034] In some embodiments of the present invention, if the color-retaining agent used in step S2 is a liquid colorant (such as β-carotene emulsion), it can be added in the subsequent step S3 preparation stage.

[0035] In some embodiments of the present invention, the soft light in step S3 has an intensity of ≤ 500 Lux and avoids direct irradiation by ultraviolet and blue visible light with wavelengths of 300-500 nm.

[0036] In some embodiments of the present invention, the volume adjustment in step S3 is performed using purified water.

[0037] In some embodiments of the present invention, in step S3, the final solution is adjusted to pH 4.0-4.2 using an acidity regulator.

[0038] In some embodiments of the present invention, the preheating temperature in step S4 is 60-65°C. For example, it is 60-62°C, 62-64°C, or 64-65°C.

[0039] In some embodiments of the present invention, the homogenization pressure in step S4 is 15-25 MPa, for example, 15-20 MPa or 20-25 MPa. In a preferred embodiment of the present invention, two-stage homogenization is performed to make the system more homogeneous and stable.

[0040] In some embodiments of the present invention, the cooling in step S4 is cooling to below 25°C. In a preferred embodiment of the present invention, the cooling is rapid cooling.

[0041] In some embodiments of the present invention, the high temperature mentioned in step S5 is 137-142°C. For example, it is 137-139°C, 139-141°C, or 141-142°C.

[0042] In some embodiments of the present invention, the sterilization time in step S5 is 4-6 seconds, for example, 4-5 seconds or 5-6 seconds.

[0043] In some embodiments of the present invention, the filling in step S5 uses a light-blocking packaging material, the light-blocking packaging material having a transmittance of less than 5% for light with a wavelength of 300-500nm.

[0044] A third aspect of the present invention provides a freshly squeezed whey beverage product, comprising light-blocking packaging and the aforementioned freshly squeezed whey beverage contained therein.

[0045] In some embodiments of the present invention, the light-blocking packaging is an opaque white PET bottle, an aluminum-plastic composite aseptic brick bag or pillow bag, or a glass bottle coated with a light-blocking coating. This packaging can ensure the long-term color stability of the product during distribution and storage.

[0046] Example 1 Peach-flavored freshly squeezed whey beverage: Formula: 90kg freshly squeezed whey, 8kg white sugar, 0.38kg total of compound stabilizers (0.15kg gellan gum, 0.15kg high-ester pectin, 0.08kg microcrystalline cellulose), 0.1kg citric acid, 0.02kg sodium D-isoascorbate, 0.05kg 5% β-carotene emulsion, 0.05kg peach flavoring, and purified water to make up to 100kg.

[0047] Preparation method: S1. Freshly squeezed whey pretreatment: Collect freshly separated Greek yogurt whey, filter it through a 100-mesh sieve to remove any possible small amount of curd particles, and cool it to 4-8℃ for later use.

[0048] S2. Dispersion and dissolution of stabilizers and color retainers: The formulated amounts of compound stabilizer, color retainer, and a portion of sweetener (white sugar) are dry-mixed evenly. This mixture is then slowly added to 60°C purified water under high-speed shearing (3000 rpm) for 10 minutes to form a homogeneous gel. The liquid colorant used (β-carotene emulsion) is added before acidification in the subsequent step S3.

[0049] S3. Light-protected preparation and volume adjustment: In a light-protected mixing tank, pump in the pretreated freshly squeezed whey, add the remaining sweetener, acidity regulator (finely adjust the final pH to 4.0-4.2), edible flavoring, and the gel prepared in step 2, and adjust the volume with purified water to the total amount of the formula.

[0050] S4. Homogenization: The prepared liquid mixture is preheated to 65°C and homogenized in two stages under 20 MPa pressure. Ultra-high temperature (UHT) sterilization is then performed, heating the liquid mixture to 139°C, holding for 5 seconds, and then rapidly cooling it to below 25°C. Aseptic filling is then carried out in opaque white PET bottles under sterile conditions. After filling, the product is rapidly cooled to room temperature to obtain the finished product.

[0051] Example 2 Original Freshly Squeezed Whey Beverage: Formula: 92kg freshly squeezed whey, 6kg fructose syrup, 0.35kg total of compound stabilizers (0.2kg gellan gum, 0.1kg high-ester pectin, 0.05kg microcrystalline cellulose), 0.05kg lactic acid, 0.015kg vitamin C, 0.03kg natural milk flavoring, and purified water to make up to 100kg.

[0052] The preparation method is the same as in Example 1. The beverage prepared in this example is filled into Tetra Pak aseptic packaging.

[0053] Comparative Example 1 The formulation and process are the same as in Example 1, except that the composite stabilizer is replaced with an equal amount of the single stabilizer sodium carboxymethyl cellulose (CMC-Na).

[0054] Comparative Example 2 The formula and process are the same as in Example 1, except that the ultra-high temperature instantaneous sterilization (UHT) in step S4 is replaced with a hot filling sterilization process of 95°C / 300s, and the product is filled into sterilized transparent glass bottles (non-aseptic filling).

[0055] Comparative Example 3 The formula and process are the same as in Example 1, except that the final filling is done in a transparent PET bottle.

[0056] Comparative Example 4 Formula: 91.95 kg freshly squeezed whey, 8 kg white sugar and 0.05 kg citric acid; no added compound stabilizers, color retainers and flavorings.

[0057] Process: Same as Example 1, except that in step S4, pasteurization at 95℃ for 300s is used, followed by hot filling into transparent glass bottles.

[0058] Comparative Example 5 Formula: 91.92 kg freshly squeezed whey, 8 kg white sugar, 0.05 kg citric acid and 0.03 kg sodium D-isoascorbate.

[0059] Process: Same as Example 1, except that in step S4, pasteurization at 95℃ for 300s is used, followed by hot filling into transparent glass bottles.

[0060] Comparative Example 6 Formula: 91.946 kg freshly squeezed whey, 8 kg white sugar, 0.05 kg citric acid and 0.004 kg β-carotene.

[0061] Process: Same as Example 1, except that in step S4, pasteurization at 95℃ for 300s is used, followed by hot filling into transparent glass bottles.

[0062] Comparative Example 7 Formula: 91.926 kg freshly squeezed whey, 8 kg white sugar, 0.05 kg citric acid, 0.004 kg β-carotene, and 0.03 kg sodium D-isoascorbate.

[0063] Process: Same as Example 1, except that in step S4, pasteurization at 95℃ for 300s is used, followed by hot filling into transparent glass bottles.

[0064] Test results are shown in Tables 1, 2, and 3.

[0065] Microbiological indicators: Refer to GB 4789.2 and GB 4789.15.

[0066] Physical stability (centrifugal sedimentation rate %): calculated after centrifugation at 4000 r / min for 15 min.

[0067] Color stability: L, a, and b* values ​​were measured using a colorimeter, and the total color difference ΔE was calculated (based on 0 weeks). Sensory evaluation was also conducted (0-3; 0: no change; 3: severe fading).

[0068] Riboflavin retention rate: determined by high performance liquid chromatography (HPLC), in accordance with GB 5009.85.

[0069] Accelerated storage conditions: Condition A (Conventional Acceleration): Store at 37°C away from light, and take samples periodically; Condition B (light acceleration): Store at 37°C and 3000 Lux constant light for 4 weeks.

[0070] Table 1 Results of accelerated storage stability test at 37℃ in the dark

[0071] Table 2. Color changes after 4 weeks of accelerated light exposure at 37℃ and 3000 Lux.

[0072] Table 3. Color changes and riboflavin retention rate after 7 days of accelerated light exposure at 37℃ and 3000 Lux.

[0073] As shown in Tables 1 and 2, the precipitation rate of Comparative Example 1 (using only CMC-Na) is much higher than that of the Example, proving that the specific gellan gum / pectin / microcrystalline cellulose composite system of the present invention has an irreplaceable synergistic advantage in maintaining the long-term suspension stability of acidic whey protein.

[0074] Comparative Example 2 (pasteurization + non-aseptic packaging) showed microbial proliferation after 8 weeks, proving that UHT combined with aseptic filling is a necessary condition for achieving a shelf life of up to 9-12 months at room temperature.

[0075] The rapid decay of Comparative Example 4 (without any stabilizing or protective measures) highlights the necessity of the overall solution of this invention.

[0076] Comparative Example 3 (formulation and process are the same as Example 1, only the packaging is transparent) faded severely under light (ΔE=12.5), while Examples 1 and 2 showed stable color (ΔE<2). This strongly demonstrates that simply adding a color-holding agent to the formulation is insufficient to solve the problem; it must be combined with light-blocking packaging. The "double protection" solution of this invention is indispensable, reflecting the effectiveness of triple synergistic color protection.

[0077] As shown in Table 3, both simple chemical protection and simple physical masking have limitations. Adding only antioxidants (Comparative Example 5) can effectively slow down the photo-oxidative degradation of riboflavin (retention rate 68.5%), but the color of riboflavin itself will still be lost. Adding only colorants (Comparative Example 6) can fill in the color with exogenous pigments, but because riboflavin degrades rapidly under light, the product's "base color" is lost, appearing abrupt and unnatural. The synergistic combination (Comparative Example 7) had a much lower ΔE value than any single-use group throughout the entire test period, and the riboflavin retention rate was also higher. Therefore, it is inferred that β-carotene itself, as a carotenoid, may have a certain auxiliary antioxidant capacity such as quenching singlet oxygen, forming a more comprehensive antioxidant protection network with sodium D-isoascorbate, thus more effectively protecting riboflavin.

[0078] In summary, this invention, through the organic combination of a specific composite stabilizer, UHT aseptic process, and a triple synergistic color protection scheme, has successfully prepared a freshly squeezed whey beverage product with excellent stability, long-lasting color, good flavor, and long shelf life. The technical effects are significant, demonstrating outstanding creativity and practicality.

[0079] Therefore, this invention effectively overcomes the various shortcomings of the prior art and has high industrial application value.

[0080] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A fresh squeezed whey beverage, characterized in that, By mass percentage, the following raw materials are included: Freshly squeezed whey 85.0% - 95.0%; sweetening substance 4.0% - 12.0%; composite stabilizer 0.3% - 0.8%; acidity regulator 0.01% - 0.2%; color retention agent 0.01% - 0.1%; food flavoring 0.01% - 0.1%; and the rest is water; the composite stabilizer includes gellan gum, high-ester pectin, and microcrystalline cellulose.

2. Freshly squeezed whey beverage according to claim 1, characterized in that, The freshly squeezed whey is the original whey liquid separated by centrifugation or membrane filtration during the preparation of Greek yogurt, and has a dry matter content of 5.5%-6.5% and a pH value of 4.3-4.

6.

3. The fresh whey beverage according to claim 1, characterized in that, The weight ratio of gellan gum, high-ester pectin, and microcrystalline cellulose in the composite stabilizer is (1-2):(1-2):(0.5-1).

4. The fresh whey beverage according to claim 1, characterized in that, The color retention agent includes an antioxidant and / or a natural coloring agent.

5. Freshly squeezed whey beverage according to claim 4, characterized in that, The antioxidant is selected from at least one of sodium D-erythorbate, vitamin C, and vitamin E; and / or, the natural coloring agent is selected from at least one of β-carotene and curcumin.

6. The fresh whey beverage according to claim 1, characterized in that, The sweetening substance is selected from at least one of white granulated sugar, xylitol, sucralose, and stevioside; and / or, the acidity regulator is selected from at least one of citric acid and lactic acid.

7. A method for the preparation of a fresh whey beverage according to any one of claims 1 to 6, characterized in that, The method includes the following steps: S1, filtering and cooling the freshly squeezed whey; S2, dry mixing the composite stabilizer, color retention agent, and part of the sweetening substance, and then dissolving in warm water to form a glue solution; S3, mixing the cooled whey from step S1, the remaining sweetening substance, the acidity regulator, the food flavoring, and the glue solution from step S2 under light-shielded or soft light conditions to obtain a dispensing liquid; S4, preheating and homogenizing the dispensing liquid, then performing ultra-high temperature instantaneous sterilization, and then performing sterile filling using light-shielded packaging materials after cooling to obtain the freshly squeezed whey beverage.

8. The method of preparing a fresh whey beverage according to claim 7, characterized in that, It also includes one or more of the following features: a) the mesh size of the filter in step S1 is 80-100 mesh; b) the cooling in step S1 is to 4-8°C; c) the temperature of the warm water in step S2 is 50-60°C; d) the soft light in step S3 is light intensity ≤ 500 Lux, and direct irradiation of ultraviolet and blue visible light with a wavelength of 300-500 nm is avoided; e) the preheating temperature in step S4 is 60-65°C; f) the homogenization pressure in step S4 is 15-25 MPa; g) the cooling in step S4 is to below 25°C; h) the temperature of the high temperature in step S5 is 137-142°C; i) the sterilization time in step S5 is 4-6 s; j) the filling in step S5 uses light-shielded packaging materials, and the light transmittance of the light-shielded packaging materials to light with a wavelength of 300-500 nm is less than 5%.

9. A fresh whey beverage product, characterized in that, The light-shielded packaging is a white PET bottle that is not transparent, an aluminum plastic composite sterile brick package or pillow package, or a glass bottle coated with light-shielding paint.

10. Freshly squeezed whey beverage product according to claim 9, characterized in that, The light-shielded packaging is a white PET bottle that is not transparent, an aluminum plastic composite sterile brick package or pillow package, or a glass bottle coated with light-shielding paint.

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